Time 10m Yield 1 cup Number Of Ingredients 7 Steps:
Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup olive oil and pulse a few more times, scraping down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine. Remove and store, refrigerated in an airtight container, for up to 2 days (with a thin layer of olive oil drizzled on top so that it does not turn brown).
Time 10m Yield 1 cup. Number Of Ingredients 6 Steps:
Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.
Yield Makes 1 cup Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.
Time 10m Yield 4 Number Of Ingredients 7 Steps:
Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Time 10m Yield 1 cup Number Of Ingredients 7 Steps:
Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped. Add cheese gradually pour in oil processing until smooth. Add salt and pepper to taste. Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning. Use within a week or freeze.
Time 20m Yield 6 Number Of Ingredients 6 Steps:
Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Time 10m Yield 1 1/4 cups Number Of Ingredients 5 Steps:
Combine all ingredients in blender or food processor & cover. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Time 15m Yield Makes 250ml Number Of Ingredients 5 Steps:
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Time 15m Yield 2 cups Number Of Ingredients 5 Steps:
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
More about “classic pesto recipes”
Time 10m Yield 1 Number Of Ingredients 5 Steps:
Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
